Gulaschsuppe (Goulash Soup)

Ingredients

• 3 cubes beef bouillon from cube 
• 1 pound beef chuck cut into 1-inch cubes
• 1 tablespoon cornstarch 
• 0.3 teaspoon marjoram dried
• 0.3 teaspoon garlic salt 
• 1 large bell pepper green sliced
• 0.3 cup butter 
• 2 cups onion thinly sliced
• 2 tablespoons paprika 
• 1 dash pepper sauce hot to taste tabasco® (such as )
• 1 large bell pepper red sliced
• 3 ounce tomato paste canned
• 3 tablespoons water cold
• 1 teaspoon worcestershire sauce to taste

Equipment

• bowl
• pot

Directions

1. Melt margarine in a large pot; cook and stir beef chuck until browned, about 10 minutes. Stir in onion, red bell pepper, and green bell pepper. Continue to cook and stir until vegetables are golden, about 10 minutes more.
2. Add 1 1/4 cup water, tomato paste, paprika, and garlic salt. Simmer until beef is almost tender, about 1 hour.
3. Stir 5 cups water and beef bouillon into beef and onion soup; continue to simmer until beef is tender, about 30 minutes more.
4. Mix 3 tablespoons cold water with cornstarch in a bowl; pour mixture into soup. Bring soup to a boil, stirring constantly, until thickened, about 5 minutes. Season with Worcestershire sauce, marjoram, and hot pepper sauce.